Without realizing it, I have come a long way. This is my strength, my passion. Food – writing about it, cooking and testing recipes. This is what I love and imagine myself doing all my life.

And, now before I start waxing lyrical, let’s go on to today’s recipe.

Who doesn’t love quick-fix meals? And when it is crunchy, spicy, savoury (chatpata) and fried, what more can one ask for? I discovered tinned tuna during my childhood when one of my mum’s friends had made some amazing Tuna-Mayo sandwiches and cutlets. I savour the taste of fish cutlets in general and this is a super easy way of making them without all the trouble of going to the market, cleaning the fish and cooking it.

I like to use the tuna preserved in oil – it is tastier and lends a softer texture to the dish. All you need to do is bind the flaked fish with spices and coat in bread crumbs and shallow fry.

Put it in a bowl and add the onion, chilli, ginger, garlic and coriander.

Mix well and add the salt, pepper and lime juice.

Now mix in 1 beaten egg and incorporate well into the mixture.

Heat the oil in a sauce pan, and make flat patties of the tuna mixture, roll in breadcrumbs and fry till golden brown and crunchy.

You can make this dish even with tinned salmon, if you don’t like tuna.
I have also used shredded leftover fried fish to make this dish. So it is quite versatile. Feel free to also add parsley, if not coriander into the dish.

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Behind the Scenes

Hi! I am Shanti - writer, editor, home cook, culinary blogger. Riot of Flavours is my canvas to celebrate food in all its glory. The blog, conceptualised in 2012, focuses on my kitchen experiments, bordering on everyday dishes. My passion is cooking, conceptualising recipes and food writing. I am from Mumbai, India and currently live in Dubai, United Arab Emirates. For work or collaborations, please contact me on riotofflavours@gmail.com